Spaghetti With Shrimp And White Sauce

3 tablespoons unsalted butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

Salt and pepper to taste

Red pepper flakes (optional, for heat)

 Olive oil for cooking

– Cook the spaghetti according to the package instructions in a pot of salted boiling water until al dente. Drain and set aside.

– Pat the shrimp dry with paper towels and season them with salt and pepper.

– In a large skillet, heat some olive oil over medium-high heat.

– Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.

Remove the shrimp from the skillet and set aside.

– In the same skillet, melt the butter over medium heat.

– Add minced garlic and sauté for about 1 minute until fragrant.

– Pour in the heavy cream and bring it to a gentle simmer.

– Gradually add the grated Parmesan cheese, stirring continuously until the sauce thickens slightly.

– Season the sauce with salt, pepper, and red pepper flakes if desired.

– Add the cooked shrimp to the white sauce in the skillet.

– Toss in the cooked spaghetti and gently combine everything together until the spaghetti is coated evenly with the sauce and shrimp.